Have you always wanted to make your own Smoked Turkey? This “How to Smoke a Turkey” tutorial will show you how easy it is to make the best turkey you’ve ever had!
Not only will this be the best smoked turkey you’ve ever had, it’ll be the best Thanksgiving Turkey you’ve ever tasted. Get ready for a Thanksgiving dinner that will wow!
Smoked Turkeys have something of a mystique surrounding them. We have a store nearby where people flock eight weeks before Thanksgiving to order smoked turkeys for their Thanksgiving feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why very few people take on the process of smoking it themselves because it’s such an easy and forgiving cooking method.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?
Smoking a whole turkey or just the breast is a delicious way to infuse juicy, tender meat with smoky flavor But should you smoke it with the breast facing up or down in the smoker? There are good reasons for both methods. In this comprehensive guide, we’ll compare the advantages and downsides to smoking turkey breast up vs down so you can decide which is right for you.
The Case for Smoking Turkey Breast Up
Placing the turkey breast side up in the smoker is the traditional method most people are accustomed to
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It feels natural since this is a turkey’s normal anatomical position.
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Easy to place in the smoker as no special handling is required.
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Allows the breast to cook and crisp quickly since it faces upwards towards the heat source. This gives it nice golden crispy skin.
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No need to flip or rotate during smoking. Set it and forget it.
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Produces a beautiful, uniform bird that looks great served whole for holidays.
Potential Drawbacks to Smoking Turkey Breast Up
However, there are a few cons to cooking turkey in this standard breast up position:
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The delicate white breast meat may dry out since it is closest to the heat source. This is especially true for electric and pellet smokers
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The thighs and legs which are further from the heat may be undercooked by the time the breast reaches ideal temperature.
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Flipping the heavy turkey mid-smoke to promote even cooking is difficult and risks burns.
The Argument for Smoking Turkey Breast Down
The less common method of smoking turkey breast down has its own advantages:
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Gravity pulls moisture, fat, and juices from the dark leg and thigh meat down over the breast meat, keeping it very moist and flavorful.
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Breast meat is further from heat source so less likely to overcook or dry out.
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Thighs and legs cook faster since they are positioned closer to the heat.
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Many swear it produces the juiciest turkey ever despite lacking visual appeal.
Potential Issues with Smoking Turkey Breast Down
Smoking turkey upside down does have some possible drawbacks as well:
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Turkey loses its classic aesthetic for carving and serving whole. The shape may distort.
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Skin may not crisp up and brown evenly since it’s not facing upwards.
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Fat drippings can accumulate on the breast skin rather than falling to the bottom of the smoker.
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Flipping the turkey mid-smoke is still not recommended for safety.
Tips for Smoking Turkey Breast Up or Down
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If smoking breast up, place a drip pan underneath to catch fat drippings and prevent breast meat from drying. Use drippings for gravy.
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Monitor temperature closely if cooking breast up and remove from smoker as soon as breast hits 165°F, even if thighs/legs need more time.
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Let turkey rest 20-30 minutes after smoking before carving to allow juices to redistribute. Tenting with foil helps keep moisture in.
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Use a digital instant read thermometer to check temperature rather than relying on cook times.
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For best results, brine turkey beforehand to infuse additional moisture and flavor.
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Apply a dry rub externally for a crispy skin. Avoid basting liquid which can make the skin soggy.
The Verdict on Smoking Turkey Breast Up vs. Down
While the juicier results of smoking breast down are compelling, smoking breast up has fewer risks and produces a picture-perfect holiday turkey. Whichever way you choose to smoke your turkey breast, closely monitoring internal temperature and letting the meat properly rest are key for delicious results. With some trial and error, you can master smoking turkey with your choice of breast up or down.
Smoked Turkey Breast vs. Smoked Whole Turkey
You can absolutely, positively use my drumstick removal method before smoking the turkey. I’ve done it both with the drumsticks attached and detached and had good results both ways.
The drumsticks cook a little more quickly when detached meaning that if left in for the same amount of time as the larger part of the bird, they’ll be more ‘done’ when the breast meat is just finished. This is exactly how I prefer my turkey. Choose accordingly.
I also do not recommend trussing the bird or otherwise tying the legs together. Trussing the bird makes the dark meat cook more slowly, which is already slower than the rate white meat cooks at.
Let the legs go free! It may not look as aesthetically pleasing as a trussed bird, but it’s a much safer bird to eat!
You can also use a bone-in turkey breast to make smoked turkey breast. You still have the cavity to stuff with all the goodies, so feel free to go that route if you really prefer just the white meat.
What spices are best for smoked turkey recipes
I meant it when I said you don’t have to do anything more than salt, pepper, granulated garlic, and granulated onion. If you want to boost the colour, you can add a bit of paprika.
Don’t skip those aromatics inside the turkey cavity! They lend serious flavour to the party.
Always Smoke Your Turkey Breast (never Oven Cook it)
FAQ
Should you smoke a whole turkey breast up or down?
Smoking the Turkey Breast
Once the smoker is clicking along at around 225-240 degrees F, place the turkey directly on the grate breast side up. At around the 3 hour mark, insert a digital probe meat thermometer into the breast of the turkey to begin monitoring the internal temperture.
Should you cook a turkey breast up or down?
Cook the turkey breast side down. While the turkey roasts, the juices fall down towards the breast, resulting in the most succulent meat. The breast is also more protected from the heat, which helps keep it from getting too dried out.
Which side up when smoking a turkey?
Always smoke your turkey breast side down as this will allow the juices to collect in the breast, leaving no part of the turkey dry.
How do you keep a turkey breast from drying out in the smoker?
Bathing turkey breasts in a salt bath for 3–6 hours will work especially well on the outermost parts of the meat, which also happen to be the parts taht overcook and dry out the most. By using salt as a thermal defense solution, we can get turkey that is more perfectly done throughout, not just in the very center.